1 lb. shredded Swiss cheese
3 tbsp. flour
1 clove fresh garlic
2 c. dry white wine
1 tbsp. lemon juice
3 tbsp. cherry brandy
2 loaves Italian or French bread, cut in cubes, crust on each side

Rub fondue pot with garlic; pour in wine. Set over moderate heat. When air bubbles rise to surface; add lemon juice, then add cheese by handfuls, stirring constantly with wooden fork or spoon until cheese is melted. Then mix flour and cherry brandy in glass and add to fondue pot. Stir until blended. Serve and keep bubbling hot over burner. Spear bread cubes through soft side into crust; dunk and swirl in fondue. Serves 4.